The 12 best-tasting plant-based meat products, according to a lifelong carnivore

I’ve spent most of my life believing that nothing could beat the smell of a steak hitting a hot grill or the satisfaction of tearing into crispy roast chicken.

For years, plant-based “meat” felt like a compromise—something you ate when you were feeling virtuous, not when you were chasing flavor.

Then the food world shifted. Chefs started taking these products seriously, scientists perfected their textures, and suddenly I was biting into burgers, tenders, and sausages that didn’t just pass for the real thing—they earned their place on the plate.

If you’ve been skeptical (and I don’t blame you), consider this your field guide. These are the plant-based meats that, even for a diehard carnivore, actually deliver on taste.

1. Impossible burger patties

My first big convert moment happened at that rooftop cookout. I griddled these on a ripping-hot cast-iron, salted just before the pan, two minutes per side. No press, no fuss. One of the steak guys took a bite, paused, and asked which butcher I used.

That’s the point—savory crust, juicy interior, and that unmistakable beefy aroma. Load it like a classic: soft bun, mustard, pickles, a slice of tomato if you must. If you want “burger night” without compromise, this is the start.

2. Beyond burger patties

When I want a looser, diner-style smash burger, Beyond is my move. After a long service back in my restaurant days, we’d hit the flat-top, smash the patties thin, and chase those lacy edges.

Diner rules apply: American cheese, onions, and a swipe of special sauce. The flavor lands cleaner than beef but still craveable, especially when you nail the sear. If you grew up loving roadside burgers, you’ll get the nostalgia hit—minus the post-meal heaviness.

3. Daring plant “chicken” pieces

Question for you: what do you cook when you need dinner in 12 minutes? This. The texture is firm and fibrous, so it bites back like a chicken breast, and the neutral seasoning is a blank canvas. I pat the pieces dry, toss with a touch of oil and salt, and sear until the edges caramelize.

From there, it’s whatever mood you’re in—lemon-pepper, gochujang and honey, or a quick garlic-butter toss with parsley and chili flakes. Toss into salads, rice bowls, or tacos. Weeknight hero.

4. TiNDLE “chicken” tenders

These scratch the crispy, juicy tender itch better than they have any right to. I air-fry from frozen until the crust sings, then coat in buffalo sauce with a small knob of dairy-free butter.

A buddy came over for a game night, crushed a plate, and said, “You can’t put those near me.”

If you want something that eats like comfort food bar fare, this is the pick. Don’t overthink it—celery, your favorite dip, a cold drink, done.

5. Gardein ultimate chick’n tenders

If someone says, “I’ll try plant-based, but don’t make it weird,” I hand them these. They taste like the nuggets you grew up eating at birthday parties—crispy shell, tender inside, sauce magnets.

They’re also bulletproof for crowds: kids will dunk them in ketchup, adults will go for chili crisp or honey-mustard. Keep a bag in the freezer and you’ll always have a five-minute appetizer when friends drop in.

6. Field Roast frankfurters

I miss a smoky ballpark dog now and then, and these do the trick. They’ve got that firm bite and spice-forward flavor that stands up to a roaring-hot grill. Pro tip from an old sous-chef: toast your bun.

Mustard, sauerkraut, maybe a line of relish, and you’re in street-dog territory. The key is heat—get color on the outside and let the aromatics in the sausage bloom. If you’re hosting and want something low-effort and high-payoff, this is it.

7. Tofurky Italian sausage

I’m a sucker for sausage-and-peppers on a roll, and this version lives there rent-free.

It’s herby, garlicky, and built for a skillet. Brown the links whole, slice on the bias, and finish in a pan with onions, peppers, and a splash of whatever red sauce you’ve got open.

Slide into a toasted hoagie roll or toss through rigatoni. A mentor once told me, “Season at every stage,” and this is where it pays off—salt the onions, then the peppers, then the sauce, lightly each time.

8. Meati classic steak (mycelium-based)

Confession: the first time I cooked Meati, I treated it like a delicate tofu. Wrong move. It wants heat and confidence. Marinate with olive oil, tamari, a little balsamic, garlic, and black pepper.

Sear hard, rest for a minute, then slice across the grain.

Texture-wise it eats like a lean steak tip, and it loves chimichurri, salsa verde, or just lemon and flaky salt. It’s not pretending to be ribeye—it’s its own thing—and that’s part of why it works.

9. OMNI luncheon (plant-based “spam”)

Anecdote time. Years ago on a surf trip, our mornings started with musubi—rice, crispy luncheon slices, a quick soy-maple glaze, and nori. When I found this plant-based version, I tried it the same way.

Slice thin, pan-fry until the edges blister, brush with that 1:1 soy to maple in the last minute, then stack on rice. It’s salty-sweet comfort, perfect with eggs or tucked into a breakfast sandwich.

If you grew up on luncheon meat, as I did, the nostalgia is immediate.

10. OMNI mince (plant “pork”)

This is my secret weapon for dumplings, lettuce wraps, and mapo-style tofu. It browns like ground pork and soaks up aromatics—ginger, garlic, scallions—without turning mushy.

For quick lettuce cups, I brown the mince, splash in Shaoxing wine or dry sherry, stir in hoisin, chili paste, and a little soy, then finish with water chestnuts for crunch.

One night I served a mapo riff to a friend from Chengdu who doesn’t give compliments out easily. He just went quiet for a beat, then reached for a second bowl. That’s all the review I needed.

11. Gardein f’sh filets

Some nights you want pub food without leaving the house. These deliver a crisp shell and tender interior that beg for lemon and malt vinegar. Hot fries on the side, tartar sauce (mayo, chopped pickles, capers, lemon), and you’re done.

If you’re feeling extra, butter a soft roll and slide a filet in with shredded lettuce—it’s a shockingly satisfying “fish” sando. The secret is not overcrowding the pan or air-fryer basket. Give them space, give them heat, and don’t flip too early.

12. Jack & Annie’s crispy jack nuggets

Finally, let’s talk snackable joy. These jackfruit-based nuggets don’t try to impersonate chicken fiber-for-fiber, and I respect that. They lean into a tender interior with a serious crunch factor.

I treat them like party food: air-fry, pile onto a platter, and put out three sauces—ketchup for the purists, chili crisp for the heat seekers, and a tangy barbecue for the middle lane. The last time I served them at a neighborhood potluck, the platter disappeared before the coleslaw even made it outside.

Final notes 

A few notes from one meat-lover to another.

First, technique beats brand loyalty.

High heat, dry surfaces, patience. That’s 80% of great “meat” cooking—animal or plant. Chase browning and you’ll unlock flavor.

Second, play to strengths.

Burgers want a sear and simple toppings. Sausages want onions and peppers. Mince wants aromatics and a quick sauce. “Fish” wants acid. Nuggets want dips. Match the product to the role it naturally fills.

Third, don’t get lost in the health rabbit hole if it’s Tuesday and you’re hungry.

If you want whole-foods-only, cook beans, tofu, lentils, or mushrooms. If you want a treat that hits the same pleasure centers as a burger or tender, the list above won’t let you down. I pick based on flavor, mood, and who’s coming to dinner.

Last thing: respect your own taste.

I’ve spent years around chefs who have every gadget and two lifetimes of technique. The best advice they gave me is also the simplest—season, taste, adjust, repeat. That’s how you make plant-based meats sing, and it’s how you make dinner people actually want to eat.

If you’re new here, start with burgers or tenders.

If you’re already flexing, reach for the mince, the mycelium “steak,” and the luncheon slices.

Either way, cook boldly and season with confidence.

Flavor always wins.